Pairing wines with food can be really interesting and fun. Have a glass of wine, sit back and consider the possibilities.
Instructions
1. Keep in mind how the fish will be cooked, along with its natural flavor and texture. Try to complement or contrast the flavor and texture of the fish with your wine.
2. Try a spicy wine such as a dry gewurztraminer from France for fish prepared with heavy spices. You could also pair the fish with a red Burgundy from France or pinot noir from the United States.
3. Pair delicately flavored fish in subtle, mild sauces with lighter, more delicate wines. Very few young red wines fall under this category, so a white muscadet from France or melon from Oregon would nicely fit the bill.
4. Consider a higher-acid wine such as a red Anjou or white Burgundy from France, or a riesling from south Australia, for a fattier, richer fish such as a hearty, oily piece of salmon.
5. Try a full-flavored, smoky Viognier from France or a heavily oaked, premium Napa chardonnay for any grilled fish.
6. Try pairing shellfish with white wines that have a fair amount of acid. Whites from cold regions like France's Loire Valley or Chablis, or from Oregon, will have plenty of acid backbone to match the buttery flavor of lobster or fresh oysters.
Tags: from France, Burgundy from, Burgundy from France, fish with, flavor texture, from Oregon
